Marinated Tilapia Fillets

Ingredients

• 40 g Ginger (1 piece)
• 2 Garlic cloves
• 1 red chili pepper
• 1 tbsp Garam Masala
• 1 tsp ground coriander
• 1 tsp cumin
• 1 tsp turmeric
• 300 g Yogurt (0.3% fat)
• 680 g tilapia fillet (4 fillets)
• 250 g small cucumber (1 small cucumber)
• 1 ripe Mango
• 2 Spring Onions
• 220 g palm hearts (drained weight, canned)
• 1 Lime
• 5 stalks cilantro
• Salt
• Pepper
• 75 g mango chutney (3 tbsp)
• a splash sparkling mineral water
• 1 tbsp oil
• 220 g palm hearts (drained weight, canned)

Instructions

1. 1.

   Peel and roughly chop ginger and garlic. Halve the chili lengthwise, deseed, wash, and chop.

2. 2.

   Place ginger, garlic, and chili in a mortar and grind with spices into a smooth paste.

3. 3.

   Stir spice paste into a bowl with yogurt—reserve 3 tbsp for chutney. Wash fillets, pat dry, coat with yogurt mixture, cover with plastic wrap, and refrigerate for at least 3 hours to marinate.

4. 4.

   Peel cucumber, halve lengthwise, deseed. Peel mango and slice thinly off the stone.

5. 5.

   Trim and wash spring onions. Dice palm hearts, cucumber, mango, and spring onions into fine cubes or slices.

6. 6.

   Squeeze lime juice. Wash cilantro, shake dry, pluck leaves, roughly chop. Mix cilantro with remaining salad ingredients, season with 2 tbsp lime juice, salt, and pepper.

7. 7.

   Whisk mango chutney with reserved yogurt and 3–4 tbsp sparkling water until smooth.

8. 8.

   Lift fish from the marination, scrape off any residual sauce with a knife edge.

9. 9.

   Heat a grill pan and brush with oil. Grill fillets for about 4 minutes per side. Arrange palm hearts salad, fillets, and mango yogurt on plates and serve immediately.